Smoked Salmon Recipe with Maple Glaze – How to Smoke Salmon

If you’re looking for a delectable way to enjoy the rich flavors of salmon, try this easy smoked salmon recipe. With just a handful of simple ingredients and a Traeger pellet grill, you can achieve perfectly smoked salmon that’s bursting with smoky and savory goodness. Whether you’re a seasoned smoker or a novice, this recipe will guide you through the process, ensuring incredible results every time.

Smoked Salmon

Smoked Salmon is a  seriously mouthwatering dish that’s simple to make and impressively delicious, and I’ve got just the recipe for you. Tender salmon fillets, kissed by the smoky embrace of a cedar plank, all topped off with a mouthwatering maple glaze that’s a symphony of sweet and savory. Yep, we’re talking about Cedar-Planked Smoked Salmon with Maple Glaze – the kind of dish that’s perfect for both laid-back dinners and those moments when you want to impress taste buds and guests.

Delicate salmon fillets, chosen from the best – king, Atlantic, sockeye, or coho, or really any wild-caught salmon that calls out to you from the grocery store. The genius move here? We’re pairing those fillets with soaked cedar planks, embracing that Pacific Northwest vibe as they smoke away on your trusty pellet smoker (Traeger, anyone?). The secret weapon is that irresistible maple glaze. It’s a harmonious blend of pure maple syrup, soy sauce, and a hint of garlic. It’s like a flavor party that’s both sophisticated and oh-so-comforting.

Gather Round!

So, gather ’round your pellet smoker, preheat it to 225°F, and let the magic unfold. As those cedar planks work their smoky charm, the salmon fillets soak in that delectable maple glaze, forming a marriage of flavors that’s truly unforgettable. You’ll be keeping an eye on the smoker, savoring the anticipation as the salmon gradually reaches its perfect 140°F internal temperature. And when it’s finally time to dig in, don’t forget to grab a wedge of lemon and a sprig of fresh dill to really complete the experience!

Whether it’s a casual weeknight dinner or a special occasion, this Cedar-Planked Smoked Salmon with Maple Glaze has got you covered. Get ready for a culinary adventure that’s both smoky and sweet, bold and delicate – all in one incredible bite. Trust me, your taste buds will be forever grateful!

Smoked Salmon Recipe Ingredients

• 4 salmon fillets (king, Atlantic, sockeye, coho, or any wild-caught salmon)
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 1 teaspoon black pepper
• 1 teaspoon garlic powder, or minced garlic  (optional)
• 2 tablespoons maple syrup (optional)
• 1 tablespoon soy sauce (optional)

Optional Dry Brine

1. Begin by patting the salmon fillet dry with paper towels to remove excess moisture.
2. In a small bowl, combine kosher salt and brown sugar in a 2:1 ratio (2 parts salt to 1 part sugar).
3. If desired, add a pinch of black pepper and garlic powder to the mixture for extra flavor.
4. Generously sprinkle the dry brine mixture over the entire surface of the fish, paying extra attention to the thicker parts.
5. Place the brined salmon on a wire rack over a sheet pan and refrigerate. Allow it to dry brine for at least 2 hours, or up to 24 hours for larger fillets.

Smoking Process – Hot Smoking

1. Preheat your Traeger pellet grill to 225 degrees F 
2. If using an electric smoker or gas grill, soak wood chips in cold water for about 30 minutes to enhance smoke flavor.
3. Rinse the brine off the salmon under cold water and pat it dry with paper towels.
4. Place the salmon fillet directly on the grill grates… Or on a pre soaked cedar plank for extra smoky flavor, see the next section for more cedar plank directions.
5. Smoke the salmon at low temperatures for about 1-2 hours, depending on the thickness of the fillet, until the internal temperature reaches around 140 degrees F (60 degrees C).

How to Use Cedar Planks to Smoke Salmon

Cedar planks are used in cooking on gas barbecues and pellet smokers. Using cedar planks imparts a unique aromatic flavor especially when cooking salmon.

1. Gas Barbecues: Soak planks in water to prevent them from catching fire while on the grill. Place directly on the grill grates, and place salmon on top of the plank. As the plank heats up, it releases its aromatic oils and infuses the fish with a delicious smoky flavor!
2. Pellet Smokers: Cedar planks can also be used on pellet smokers, including Traeger grills. The process is similar to using them on gas grills. Soak the cedar plank to prevent it from burning too quickly, but since pellet smokers usually operate at lower temperatures than direct grilling, the plank will not catch fire as easily.

Using cedar planks on a pellet smoker like a Traeger grill:

• Soak the cedar plank in water for at least 30 minutes to an hour.
• Place the soaked plank on the grill grates of your pellet smoker.
• Preheat your pellet smoker to 225 degrees F.
• Once the plank starts to smoke and release its aroma, place the food (like salmon) on top of the plank.
• Close the lid and cook the food as you normally would, monitoring the internal temperature until the food is cooked to your preference.

Optional Maple Glaze

1. During the last 30 minutes of smoking, brush the salmon with a mixture of maple syrup and soy sauce for a little sweetness and added depth of flavor.

Cool & Serving

1. Once smoked, let the salmon rest at room temperature for a few minutes before slicing.
2. Gently remove the skin from the salmon fillet.
3. Use an instant-read thermometer to ensure the internal temperature of the salmon has reached a safe level.
4. Serve the smoked salmon on a platter garnished with thinly sliced red onion, lemon wedges, and fresh dill.
5. For a delightful appetizer, serve the smoked salmon with cream cheese and crackers, or make a delicious salmon dip.

​Whether you’re a fan of hot-smoked salmon or interested in trying your hand at cold smoking, this easy smoked salmon recipe provides a fantastic way to enjoy the incredible flavors of this nutritious fish. With the Traeger pellet grill, a few simple ingredients, and a bit of patience, you’ll achieve the best smoked salmon that’s sure to earn a top star rating from everyone who tastes it. This recipe is a great idea for gatherings, or simply to savor the taste of the Pacific Northwest in the comfort of your own home.

Serve Smoked Salmon With

Soft Sourdough Rolls

Strawberry Walnut Salad

Green Goddess Salad

Baked Beans

Candied Yams

Creamy Mashed Potatoes

Smoked Salmon Recipe Card

Leftover Smoked Salmon Recipe

Got some of that irresistible cedar-planked smoked salmon left over from your flavor-packed feast? Well, my friend, the goodness doesn’t have to stop at dinner. Let’s dive into some mouthwatering ideas to make the most of those savory salmon leftovers.

Salmon Salad Sensation

Transform those succulent smoked salmon flakes into a stellar salad. Toss them with crisp mixed greens, ripe avocado slices, and tangy red onion. Drizzle on a zesty vinaigrette for an elegant lunch that’s brimming with healthy omega-3 fatty acids.

Smoky Breakfast Delight

​Start your day with a gourmet touch. Fold those smoky salmon pieces into a fluffy omelet, adding cream cheese for extra creaminess. Or, lay them atop a toasted bagel, along with a dollop of cream cheese, capers, and a sprinkle of dill – an easy morning indulgence.

Savory Pasta Perfection

​Elevate your pasta game by mixing smoked salmon bits into a creamy Alfredo sauce. Toss with fettuccine or your favorite pasta, and you’ve got a luxurious dinner that’s ready in a flash. Top with grated Parmesan for that extra layer of umami.

Appetizer Extravaganza

​Hosting a get-together? Turn those leftovers into a show-stopping appetizer. Create smoked salmon bruschetta by spreading cream cheese on toasted baguette slices, then layering on the salmon, a squeeze of lemon, and a sprinkle of fresh chives.

Flavor-Packed Dip

​Blend smoked salmon with cream cheese, a touch of lemon juice, and dill to craft a sensational dip. Serve with crackers, veggies, or even as a spread for sandwiches. Your taste buds won’t know what hit them!

Wrap It Up

​Roll those leftover salmon pieces into tortillas with crunchy veggies and a zesty dressing for a quick and satisfying wrap. It’s a lunch that’s as flavorful as it is fuss-free.

So, don’t let that cedar-planked smoked salmon sit in the fridge unnoticed. With these creative ideas, you’re not just enjoying leftovers – you’re creating brand-new, mouthwatering experiences that’ll have you savoring every delicious bite.